DirectionsPreheat oven to 425 degrees. Place a wire rack on top of a baking sheet. Combine almond milk and lemon juice and set aside. Place quinoa flour, quinoa flakes, rice crackers, garlic powder, onion powder, smoked paprika, sea salt and black pepper in a food processor. Pulse until smooth. Dredge zucchini wedges in quinoa and cracker mixture (only a little bit will stick). Dip in milk mixture and then recoat with the quinoa mixture. Place on wire rack and bake for 20 to 25 minutes, until golden brown.